Dinner

Pernil (Slow Cooked Puerto Rican Pork Shoulder) is for Dinner.

Pernil (Slow Cooked Puerto Rican Pork Shoulder) takes several minutes to prepare.

Pernil (Slow Cooked Puerto Rican Pork Shoulder) takes several minutes to cook.

Pernil (Slow Cooked Puerto Rican Pork Shoulder) makes 21 servings.

The ingredients for Pernil (Slow Cooked Puerto Rican Pork Shoulder) are:

- 8 Lbs Pork Shoulder Picnic Cut
-12 cloves Garlic, Crushed
- 1 1/2 tsp Dried Oregano
- 3 TBS Olive Oil
- 3 TBS White Vinegar
- 8 tsp Salt
- 1/2 tsp Black Pepper

Here is how you make Pernil (Slow Cooked Puerto Rican Pork Shoulder):

- With a sharp knife, make 1 inch deep cuts into the pork.- With mortar and pestle crush garlic. Add olive oil, vinegar, salt , oregano and black pepper together. Mix well.- Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.- Place pork in a roasting pan skin side up. Cover with aluminum foil tightly. Refrigerate at least 8 hours (I prefer overnight)- Bake at 325 degree Fahrenheit oven for 6 hours, then remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp (making sure not to burn). - Pork should be well-done and tender, shred and serve.Serving Size: Makes 21 6-oz ServingsNumber of Servings: 21Recipe submitted by SparkPeople user SHADYLANE85.

The nutritional information for Pernil (Slow Cooked Puerto Rican Pork Shoulder) is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 567.5

• Total Fat: 43.4 g
• Cholesterol: 162.3 mg
• Sodium: 1,007.1 mg
• Total Carbs: 0.7 g
• Dietary Fiber: 0.1 g
• Protein: 40.7 g

Pernil (Slow Cooked Puerto Rican Pork Shoulder) is Spanish cuisine.